- Product Details
- This famous German style is stronger than an everyday lager and is the fuel for Oktoberfest celebrations all over the world. The original pre-industrial Oktoberfest was called Märzenbier, brewed at the end of the brewing season in the spring to be lagered in caves all summer for fall and harvest festivities. Our kit will give you a full-bodied and elegant red-amber beer with a subdued German noble hop bitterness and complex malty profile that's great all year round. Recommended: 2-stage cold fermentation and yeast starter.
- Additional Information
Beer Kit Yield 5 Gallons Recipe and Instructions Click Here for Oktoberfest Extract Kit Brewing Instructions Regional Style German/Czech/Continental Original Gravity 1058 Total Time to Make 3 months
- 4.6 / 5.043 ReviewsUnbelievably goodBrewed in New Hampshire through the winter months and bottled a month ago. Exceptionally smooth and malty with no adverse after-taste--except perhaps a tad too sweet for my taste. Family and friends all love it and am trying to preserve the remainder of the supply for a couple of more months of bottle conditioning. This is my first lager attempt after a couple of dozen ales, and has convinced me to try it again--and perhaps a different lager kit.April 26, 2010Outstanding!Brewed this for our first Oktoberfest celebration. Everyone loved it and could not believe that it was a homebrew. They emptied the keg in a hurry. I agree - this was the best brew ever.December 15, 2009PhenomenalBUY THIS BEER...Phenomenal....this is close to my 45th kit I believe now and this one is truly one of the best...You must be patient though with this one! Primary for 2 weeks, secondary for 3 months, and then keg bound....Awesome....left in keg about 2 weeks before drinking too...its crystal clear and smooth as silk..awesomeSeptember 15, 2011Excellent and true to styleEveryone who has tried this beer likes it. That says it all. Much better than the imported Oktoberfest brews. I served it up on Oktoberfest and we all had a great time. Just watch your fermentation and lagering temps and you will be fine.October 4, 2009Authentic tasteI attempted this beer as my first home brew with a deluxe kit. I even impressed my beer snob father who enjoys only the best of the best beer. Absolutely spectacular taste and a very clean finish. Very very tasty, I will brew this kit again soon.May 27, 2011oktoberfestI will tell in 2 months when I can drink itSeptember 12, 2016Classic OktoberfestI brewed this back in Feb (2011). It was my first re-entry into homebrew after I had taken a homebrewing hiatus for a few years. It was also my first attempt at a lager. That being said I followed the directions pretty much to a T. The only thing I added was a tettnang dry hop addition. I have to say this kit with the Oktoberfest wyeast produced a classic Oktoberfest style beer. This was especially evident the longer it aged. I actually had a couple bottles left come october and the ones that lasted that long were the best, it really aged well. The only difference I would make is to add a very slight bit more bittering hops and more flavor and aroma hops. Those hop additions would be for my own personal taste as they would probably take it a little further away from a true oktoberfest. If you are interested in lagering and like oktoberfest definately give this one a try.November 27, 2011Worth it!I brewed this beer exactly as the instructions said. The only difference for me is I've never lagered before and only had my regular refrigerator to ferment in. The first two weeks it was tough to maintain a steady temperature, temp bounced around a lot, but I kept the temperature steady during secondary fermentation. This beer turned out great. Very smooth with a healthy dose of malt flavor during the backend of the taste. I will brew this one again for Oktoberfest next year, and possibly a batch earlier in the year. I've brewed about 15 extract kits from NB and this one is first or second on my list (Cream Ale being the other). I recommend this one!October 18, 2011It did me rightI brewed this kit to letter. Also, I would like to note that I brewed it in March. I live near Southern Tennesee and left this baby to lager in my garage and let the natural temperature outside control the lagering. It spent two months in the fermenter, 1 in primary and 1 in secondary. I then bottled it up and drank one 2 weeks later in mid May to check the conditioning. The flavor was still young so I left it until September. In the meantime I had entered it into a Homebrew contest and to my surprise, won 2nd place in the Euro Lager Division. So I popped one open in August and wow had she matured. I will be brewing this baby every March and save for September/Oktober! Cheers!!January 29, 2015Deployment BeerI brewed this so that I could bottle it right before I left for a deployment. 7 months later it was the best beer I have ever had! Unfortunately it went so fast that I am still waiting for my next one to be ready.August 21, 2012
- Browse 3 questions Browse 3 questions and 4 answersWhat a wonderful aroma and flavor after just two weeks in primary. I can tell this is going to be a great 48. I am planning on racking to secondary tomorrow. My beginning gravity was 1.06 my current gravity is 1.02. I am using White Labs WLP001 Ale yeast that has been held at 60 to 65 degrees. Now for a couple of questions - should i allow primary to continue until gravity reaches 1.013/5 or go ahead and rack it now; the krausen has fallen overnight by the way. Once in secondary, the recipe calls for 4 weeks; with the ale yeast would I follow that same guideline? My intent is to keep it at the same temperature range for 3 weeks and to then cold crash it to 34 degrees for the final week prior to bottling. I also plan to use gelatin for fining prior to the cold crash. Last question, we will be going on vacation (out of the country) just as we reach that 4th week so keeping it chilled won't be possible. Would it hurt to keep in secondary for another 10 days?
Thanks so muchBEST ANSWER: Hi Barry,
Glad to hear it's working out so far!!
You definitely want to wait until it reaches a good final gravity, since you'll be leaving almost all the yeast behind when you rack to secondary. During fermentation, SG is far more important than timing in most cases. Even though the krausen fell, it should continue to ferment, albeit slowly. The last few gravity points always take the longest to do. As for the secondary stage, timing is very flexible and not super critical. More time will lend better clarity and more flavor maturation, but the difference between 4 weeks and 6 weeks is probably not drastic, and there are no negative effects. Some beers require a secondary stage of many months. You can definitely leave it in the secondary for an additional ten days.
I hope this helps, and I hope I answered all your questions! If you have any followups, let me know! I'll be back in the office Wednesday and I can reply then.
CharlesAny need to add yeast to a 5 gallon batch prior to bottling? This batch will be lagered at 35 degrees for 3 months in secondary prior to bottling. If so, would a packet of Safale US-05 do the trick?BEST ANSWER: If bottle conditioning the beer, yes you would want to add a half pack of yeast at bottling. The US-05 yeast is a perfect choice.2 questions:
1. What is the desired primary fermentation temperature?
2. Is it possible to use my Edgestar kegerator to lager this beer in the secondary? If so any tips on how to slowly and accurately do this in a Edgestar kegerator that only has a dial temp control?
Thanks in advance.BEST ANSWER: 1. Primary ferment between 50-58 degrees, check specific yeast used for closer range info.
2. If you can slowly dial down the temp over a few days, that would be good. Bring it down to between 35 and 40, over the course of a few days. It ought to work fine done this way, as long as the temperature controller is accurately showing the true temperature. -Mike W, Northern Brewer